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1
To make the Mushroom Cream:
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Add the mushrooms, cream, thyme and marjoram to a large bottomed pot. Cook on medium heat until the cream is reduced buy half and is thick, about 15 minutes. Remove the mushrooms, reduce the cream for another 10 minutes. Add the mushroom back to the cream and set aside.
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3
To make the Red Wine Reduction:
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Saute onion, celery, carrots, and garlic in oil in a 6-quart heavy pot over moderately high heat, stirring, until golden, about 10 minutes; Add wine and stock, simmer, stirring occasionally, until mixture is reduced to 1 quart, about 1 hour.
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Pour through a sieve into a saucepan and simmer until reduced to 2 cups. Reheat reduction and season with salt and pepper before using.
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To Assemble:
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Preheat oven to 375u00b0
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Bring a large pot of salted water to a boil to cook the pasta. In a saute pan add and heat 2 tablespoons of oil and saute the mushrooms until cooked, add the mushroom cream. Reduce with the mushrooms for 3-5 minutes, season and set aside.
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Season the steaks with salt and pepper. In a large saute pan (oven-safe) add and heat 2 tablespoons of oil, once the oil is just beginning to smoke add the steaks and sear. Place the pan in the oven and cook until desired temperature (these steaks are slim, you may not even need to depending on your doneness preference).
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Drop the pasta in the seasoned water and cook referencing directions on package, until al dente. Once cooked add the pasta to the mushroom sauce and mix well. Once the meat is cooked remove from oven and let rest for 4 minutes.
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Divide the pasta into four plates, place one steak on each serving, pour any remaining pasta sauce over, and drizzle the red wine reduction on top. Crown with foie gras (yeah...right)
